Mocha Eclairs | Milkbottle

Mocha Eclairs


Suffering from a sudden crave for Mocha Eclairs, Nathalie made them with this foolproof recipe. It takes about an hour to make them, but it’s not difficult and so worth the effort….enjoy.

Mocha eclairs
Makes approx. 14 pieces

450 ml milk
4 tsp instant espresso powder
60 g starch
1 vanilla pod
90 g granulated sugar
300 ml cream

100 g butter
160 g plain flour
4 eggs (size M)

For the icing:
2 tsp instant espresso powder
½ tsp cocoa powder
200 g icing sugar
Preparation time: approx. 60 minutes
For the filing take 4 tbsp of the milk and stir with the starch until smooth.
Slit the vanilla pods lengthwise and scrape out the seeds with a knife.
Bring the remaining milk with the vanilla pod and seeds, espresso powder and sugar to the boil.
Add the starch/milk mix while stirring.
Leave to simmer while stirring until you get a thick custard.
Remove the vanilla pod.
Pour the pudding into a bowl, cover with foil and keep cool.

Pre-heat the oven to 200 ºC. Dice the butter.
Bring 250 ml of water with a pinch of salt and the butter pieces to the boil.
Add the flour to the pot at once and stir thoroughly with a cooking spoon until one lump forms that separates from the bottom of the pot and a white coat has built on the bottom. Put the dough in another bowl.
Stir in the eggs one by one with the dough hooks of the hand mixer.
Give the dough into a piping bag with a round tip (approx. 14 mm diameter).
Pipe 14 stripes (14 cm long) on two baking trays lined with baking parchment.
Bake the trays one by one on the second lowest shelf for 20-25 minutes.
Leave to cool down briefly.
Cut through lengthwise using a bread knife.

For the icing mix 3 tbsp of hot water with the espresso and cocoa powder.
Mix this with the icing sugar to get a thick icing.
In case it is too thick add a few drops of water.
Brush the top part of the eclairs with it.
Leave to dry.
Meanwhile for the filling stir the custard until smooth.
Whip the cream until stiff and fold under the custard.
Pour into a piping bag with a star tip (Ø 14 mm).
Pipe the filling on the bottom part of the eclairs.
Put the upper part on top.

Image and recipe: Kitchen Trinity via Taverne Agency

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